Distiller's yeast fermentation device

Abstract

The invention discloses a distiller's yeast fermentation device, which comprises a yeast case and a machine frame, wherein the yeast case is provided with a rotating shaft; the rotating shaft is arranged on the yeast case; a rack is arranged on the machine frame; the bottom of the rack is meshed with a third gear; the third gear is arranged on the rotating shaft; the upper part of the rack is meshed with a first gear and a second gear; a water tank is arranged above the first gear and is communicated with a first turbine case; a first main shaft of a first turbine is fixedly connected with the central position of the first gear; the first turbine case is communicated with a first water storage tank; the first water storage tank is communicated with a first water pump; the first water pump is communicated with the first water tank; one side of the second gear and one side of the first gear are arranged similarly; a first switch for opening the first water pump and closing a second water pump is arranged on the machine frame at one end, far away from the second gear, of the first gear of the rack; and a second switch for opening the second water pump and closing the first water pump is arranged on the machine frame at one end, far away from the first gear, of the second gear of the rack. The scheme of the invention has low cost and guarantees distiller's yeast fermentation quality.

Description

technical field [0001] The invention relates to the field of koji production equipment, in particular to a koji fermentation device. Background technique [0002] During the fermentation process of koji, the temperature of the upper and lower layers of the same koji room is different, and the temperature difference between the upper and lower layers leads to different fermentation degrees of the koji pieces, so the quality of the koji pieces fermented from the same batch is uneven. Different koji fermentation stages have different requirements for temperature and humidity. The temperature control of koji fermentation is a key factor in the fermentation process of koji. Now the liquor industry only adopts artificial thermometer to detect and overturn the koji in different fermentation periods for the temperature control of the liquor industry, so as to achieve the balanced fermentation of the koji and improve the quality of the fermentation of the koji. [0003] Manual temp...

AI Technical Summary

Problems solved by technology

[0005] Although the above-mentioned scheme has effectively reduced the labor intensity of workers through intelligent settings, there are still certain problems. 1. It needs to use more electronic equipment, which invisibly increases the cost of producing distiller's yeast; 2. When using intelligent control When the device controls the overturning of the koji, it needs to wait until the temperature difference between the upper and lower layers of the koji box body is large before turning over. If the temperature difference is kept near the critical point, the temperature difference will have a greater impact on the fermentation of the koji, but this The device cannot be turned over, so there is still the problem that the temperature difference between the upper and lower layers leads to different fermentation degrees of the koji pieces, and the quality of the koji pieces fermented from the same batch is uneven.

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